If you’re searching for a meal that feels like a warm hug after a busy day, this Slow Cooker Chicken Thighs with Vegetables and Herb-Infused Broth Recipe is exactly what you need. It’s an effortless yet deeply satisfying dish where tender chicken thighs slowly soak up a fragrant broth filled with hearty vegetables and fresh herbs. Every bite bursts with comforting flavors and textures that promise to brighten dinnertime and leave everyone asking for seconds. It’s the kind of recipe that makes your kitchen smell incredible and your soul feel nourished all at once.
Ingredients You’ll Need
This Slow Cooker Chicken Thighs with Vegetables and Herb-Infused Broth Recipe uses simple, everyday ingredients that come together beautifully to create complex flavors. Each element plays a crucial role: the olive oil for richness, fresh herbs for aromatic depth, and veggies for a colorful, wholesome base.
- Bone-in chicken thighs (4 pieces): Rich in flavor and perfect for slow cooking to keep the meat juicy.
- Kosher salt (1 teaspoon plus extra): Essential to season the chicken and enhance all the natural flavors.
- Black pepper (¼ teaspoon plus more): Adds a subtle kick that balances the herbs and sweetness of vegetables.
- Olive oil (2 tablespoons): For browning the chicken and adding a silky texture to the broth.
- Red onion (1 cup, diced): Brings sweetness and a slight bite that mellows upon slow cooking.
- Carrots (1½ cups, cut into 1-inch pieces): Adds natural sweetness and vibrant color to the dish.
- Baby red potatoes (1 pound, halved or quartered): Creamy and tender, they soak up the savory broth beautifully.
- Ear of corn (1, cut into 4 pieces): Adds a burst of sweet crunch and visual appeal.
- Garlic (2 tablespoons, roughly chopped): Infuses the broth with robust, savory flavor.
- Unsalted chicken stock (1¼ cups): The base of the herb-infused broth, rich but not overpowering.
- All-purpose flour (3 tablespoons): Helps thicken the broth, giving it a lovely velvety texture.
- Lemon juice (1 tablespoon, plus 4 wedges for serving): Adds brightness and balances the richness perfectly.
- Thyme (4 sprigs): Provides a fragrant earthiness that complements the chicken deeply.
- Rosemary (2 sprigs): Adds a piney aroma and enhances the herbal notes in the broth.
How to Make Slow Cooker Chicken Thighs with Vegetables and Herb-Infused Broth Recipe
Step 1: Season and Brown the Chicken
Start by patting the chicken thighs dry, then generously season both sides with kosher salt and black pepper. Heat the olive oil in a large skillet over medium-high heat and brown the chicken until the skin is golden and crispy, about 4-5 minutes per side. This step locks in flavor and adds an irresistible texture before slow cooking.
Step 2: Prepare Your Vegetables
While the chicken is browning, chop the red onion, carrots, potatoes, and cut the ear of corn into chunks. These veggies not only add nutrition and texture but also infuse the broth with natural sweetness and vibrant color that will make your dish visually stunning and flavorful.
Step 3: Set Up the Slow Cooker
Arrange the browned chicken thighs at the bottom of your slow cooker. Layer the chopped vegetables evenly on top, followed by the garlic, thyme, and rosemary. Pour in the unsalted chicken stock, ensuring the chicken is mostly submerged. This layering helps the chicken stay tender while the vegetables release their essence into the broth.
Step 4: Thicken and Flavor the Broth
In a small bowl, whisk together the all-purpose flour with the lemon juice until smooth. Pour this mixture into the slow cooker, stirring lightly to combine. The flour will gently thicken the broth during cooking, and the lemon juice adds a bright lift that keeps the dish from feeling too heavy.
Step 5: Cook Low and Slow
Cover and cook on low for approximately 2 hours, or until the chicken is fall-off-the-bone tender and vegetables are soft but not mushy. The slow cooking process encourages the flavors to deepen and meld, creating an irresistibly aromatic and comforting broth that truly elevates the dish.
How to Serve Slow Cooker Chicken Thighs with Vegetables and Herb-Infused Broth Recipe
Garnishes
For a finishing touch, sprinkle fresh chopped parsley or extra thyme over the dish before serving. A twist of fresh lemon zest or a squeeze of the lemon wedges offered alongside brings a delicious brightness and fresh aroma that complements the herb-infused broth perfectly.
Side Dishes
This hearty recipe stands beautifully on its own, but you can pair it with a crusty loaf of bread to soak up any extra broth or a light green salad for contrast. Mashed cauliflower or steamed green beans also add a fresh and vibrant side that balances the richness of the chicken thighs.
Creative Ways to Present
For a special occasion, serve this Slow Cooker Chicken Thighs with Vegetables and Herb-Infused Broth Recipe in rustic bowls, allowing the colorful veggies to shine against the golden broth. Drizzle a bit of quality olive oil over the top or add a dollop of herb-infused sour cream or Greek yogurt for added creaminess and tang.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in airtight containers in the refrigerator for up to 3 days. The flavors continue to marry, making it even more delicious the next day. Just be sure to cool it completely before sealing to keep the broth fresh and vibrant.
Freezing
This Slow Cooker Chicken Thighs with Vegetables and Herb-Infused Broth Recipe freezes wonderfully. Separate into portions, place in freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating carefully.
Reheating
Reheat leftovers gently on the stove over low heat to keep the chicken tender and prevent the broth from reducing too much. Stir occasionally until warmed through, adding a splash of stock or water if needed to loosen the sauce and keep that perfect silky texture.
FAQs
Can I use boneless chicken thighs instead?
Absolutely! Boneless chicken thighs will cook faster, so reduce the slow cooking time by about 30 minutes to avoid overcooking. The dish will still be flavorful and tender with this swap.
Is it okay to use frozen vegetables?
While fresh vegetables are best for texture and sweetness, you can use frozen ones if needed. Just add them later in the cooking process to avoid turning them mushy.
Can I make this recipe in an Instant Pot?
Yes! Brown the chicken on the sauté setting, then add everything else and cook under high pressure for about 20 minutes. Finish with a natural release and thicken the broth on sauté mode if needed.
What can I substitute for all-purpose flour?
You can use cornstarch or arrowroot powder to thicken the broth as a gluten-free alternative. Mix with cold water before adding to avoid clumps and add towards the end of cooking.
How do I know when the chicken is fully cooked?
The chicken is done when it’s tender and the internal temperature reaches 165°F (74°C). It should be easy to pull apart with a fork and juicy inside without any pinkness near the bone.
Final Thoughts
Getting to enjoy this Slow Cooker Chicken Thighs with Vegetables and Herb-Infused Broth Recipe is like being wrapped in a cozy blanket of deliciousness. It’s straightforward to prepare, wonderfully flavorful, and endlessly comforting. I promise, once you make this dish, it will quickly become one of your favorite meals to share with family and friends. Give it a try and watch it become a kitchen staple that brightens up your weeknight dinners and special occasions alike!
Print
Slow Cooker Chicken Thighs with Vegetables and Herb-Infused Broth Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken Thighs recipe delivers tender, juicy chicken packed with the flavors of garlic, herbs, and fresh vegetables, perfectly slow-cooked for a comforting and hearty meal. Combining bone-in chicken thighs with carrots, baby red potatoes, corn, and a rich chicken stock gravy, this dish is both simple and satisfying, ideal for a cozy family dinner.
Ingredients
Chicken and Seasoning
- 4 (681g) bone-in chicken thighs
- 1 teaspoon (7g) kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons (15ml) olive oil
Vegetables
- 1 cup (120g) red onion, 1″ dice
- 1 ½ cups (230g) carrots, 1″ pieces
- 1 pound (454g) baby red potatoes, halved or quartered if large
- 1 ear corn, cut into 4 pieces
- 2 tablespoons (20g) garlic, roughly chopped
Sauce and Herbs
- 1 ¼ cup (300ml) unsalted chicken stock
- 3 tablespoons (26g) all-purpose flour
- 1 tablespoon (15ml) lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Instructions
- Season the Chicken: Pat the chicken thighs dry. Season both sides generously with kosher salt and black pepper to enhance flavor before cooking.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. This develops flavor and locks in juices.
- Prepare the Slow Cooker: Place the diced red onions, carrots, halved baby red potatoes, and corn pieces at the bottom of the slow cooker to create a vegetable bed.
- Add Aromatics and Herbs: Scatter the roughly chopped garlic, thyme sprigs, and rosemary sprigs over the vegetables for fragrant infusion during cooking.
- Arrange Chicken on Vegetables: Place the seared chicken thighs on top of the vegetables in the slow cooker, positioning skin-side up to retain crispness and flavor.
- Add Liquid and Lemon Juice: Pour the unsalted chicken stock evenly over the chicken and vegetables. Add 1 tablespoon of lemon juice to brighten the flavors during cooking.
- Cook Slowly: Cover the slow cooker and cook on low for 2 hours until the chicken is tender and cooked through, and the vegetables are soft.
- Prepare Gravy: After cooking, remove the chicken and vegetables and set aside. In a small bowl, mix the all-purpose flour with some cold water to create a smooth slurry.
- Thicken the Sauce: Pour the cooking liquid remaining in the slow cooker into a saucepan. Bring it to a gentle simmer, then whisk in the flour slurry. Continue stirring until the sauce thickens into a gravy-like consistency.
- Serve: Plate the chicken thighs with the cooked vegetables, spoon the thickened sauce over the top, and garnish with fresh lemon wedges for extra zest. Serve warm and enjoy!
Notes
- For a richer flavor, sear the chicken thighs well before adding to the slow cooker.
- If you want a thicker gravy, you can add a bit more flour slurry gradually until desired consistency is reached.
- Feel free to substitute baby red potatoes with Yukon gold or fingerlings for variety.
- Leftovers store well in the refrigerator for up to 3 days.
- Make sure to discard thyme and rosemary sprigs before serving.
